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Pasta Melanzana

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Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

  • Source: My All Recipes
  • Servings Per Recipe: 4

Ingredients Edit

Directions Edit

  1. Bring a large pot of lightly salted water to a boil.
  2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Keep warm.
  4. Meanwhile, heat the olive oil and butter in a skillet over medium heat.
  5. Add the garlic; cook and stir until softened.
  6. Mix in the eggplant.
  7. Let the eggplant cook for 5 minutes without stirring.
  8. Then stir and cook until tender, about 5 more minutes.
  9. Mix in the spinach and season with salt, and pepper.
  10. Cook, stirring occasionally, for 3 minutes.
  11. Stir in the drained pasta and lemon juice along with ½ cup Parmesan cheese.
  12. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

Nutritional information Edit

Per serving:

  • Calories: 304 | Total Fat: 22.5g | Cholesterol: 23mg | Sodium: 498mg | Total Carbs: 17g | Dietary Fiber: 4.4g | Protein: 11.1g

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